Method:
Bring a pot of water to boil. Add in potatoes and peas. In the meantime, cook chopped onions in a pan for about 5 minutes. Next add in cumin seeds and allow to sputter for a minute. Once potatoes are softened, drain water. Transfer potatoes, onions, cumin, 1 handful cilantro and remaining ingredients except flour into a mixing bowl. Mash and mix well. Taste the mix and adjust seasoning as necessary. In a second mixing bowl place chickpea flour. Form the tikki into slightly smaller than palm size balls and flatten out a bit. Dip each side into the flour.

Finally, heat a pan to medium. Add in tikkis. Cook each side for 3-4 minutes until they get a little golden brown. Serve hot with chutney. Garnish with remaining cilantro.